Looking for something sweet, soothing, and 100% plant-based?
Today, we’re sharing one of our all-time favorites — a warm bowl of comfort made with ripe bananas, creamy coconut milk, and the sweet aroma of Indonesian spices.
It’s simple, nostalgic, and completely vegan.
This isn’t just dessert — it’s a taste of home, a hug in a bowl. 🍌🥥
Made with real ingredients and wrapped in tradition — this recipe brings you back to the roots.
Bananas, sweet potatoes, coconut milk, and a dash of spice…
Today’s plant-based recipe is inspired by the timeless flavors of the Indonesian kitchen, slow-cooked to comfort your soul.
One spoonful, and you’re home.
In a pot, bring the palm sugar (or jaggery) and 300 ml of water to a boil, stirring until the sugar is fully dissolved.
Once dissolved, strain the syrup into another pot to remove any impurities.
Add the pandan leaf and a pinch of salt. Cook over medium heat until it comes to a boil and the aroma of pandan is released.
Stir gently: When adding the bananas and coconut milk, be sure to stir gently to prevent the bananas from breaking apart and to keep the coconut milk smooth and creamy.
Adjust sweetness: Feel free to adjust the sweetness by adding more palm sugar if you prefer a sweeter flavor. You can also use coconut sugar as a healthier alternative.
Serving Tip: This dish can be served warm or chilled, depending on your preference. It’s perfect as a cozy dessert or refreshing snack!
Storage: Leftovers can be stored in an airtight container in the fridge for up to 2–3 days. Reheat gently before serving.